Winery Roberto SarottoBarbera Appassimento
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Barbera Appassimento from the Winery Roberto Sarotto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera Appassimento of Winery Roberto Sarotto in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Barbera Appassimento
Pairings that work perfectly with Barbera Appassimento
Original food and wine pairings with Barbera Appassimento
The Barbera Appassimento of Winery Roberto Sarotto matches generally quite well with dishes of pasta, veal or pork such as recipes of meat lasagna, veal chops au gratin or ham and cheese cake.
Details and technical informations about Winery Roberto Sarotto's Barbera Appassimento.
Discover the grape variety: Pederna
Crisp, taut dry whites with a pale golden colour and green highlights, a lean palate and cutting acidity showing lime, green apple, white flowers and saline Atlantic mineral notes. A perfect, refreshing profile for seafood. A component of Minho Vinho Verde wines, also used in blends from north-west Portugal. The Portuguese synonym of Arinto, a high-acidity autochthonous white variety.
Last vintages of this wine
The best vintages of Barbera Appassimento from Winery Roberto Sarotto are 0, 2015
Informations about the Winery Roberto Sarotto
The Winery Roberto Sarotto is one of of the world's great estates. It offers 99 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Leaf removal
Operation that consists in removing the leaves that form a screen between the sun and the grape.
